Mon, 11 March 2019
INGREDIENTS
2 tbs Irish Rapeseed Oil
2kg Irish Short Rib (often referred to as Jacobs Ladder)
2 Carrots, peeled, cut into pieces
1 large Onion, peeled, thickly sliced
5 Garlic cloves, peeled
2-3 sprigs fresh Thyme
400g canned Chopped Tomatoes
350ml Irish Stout
200ml Beef Stock
salt and freshly ground Black Pepper
For the Mash
2kg potatoes, peeled, cut into large pieces
110g Butter
200ml Milk
2-4 tsp Wholegrain Mustard
salt and freshly ground white Pepper
METHOD
1. Heat a pan, add the oil and seal the beef on all sides until nice and brown, transfer into an ovenproof casserole dish
2. Add the carrots, onion, garlic, thyme and tomatoes
3. Now add the stout and the stock, bring to a simmer and place on the lid
4. Transfer to a pre-heated oven of 150c and leave for 4 hrs.
5. Remove from the heat carefully and place on a tray lined with parchment paper
6. Remove bones, and place a sheet of parchment paper on top, then place a tray on top of the parchment paper
7. Place some weights on top of the tray so as to allow the beef to slowly press
8. When cooled, place overnight in the fridge, with the weight on
9. Strain the cooking liquor into a pot and let boil until it reduces to a nice coating sauce
10. Cut beef into portion size and heat with some butter in an oven of 180c, for 15 minutes
11. Serve with some lovely whole grain mustard mash, buttered curly kale cabbage and buttered baby carrot
